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Grandma’s Chinese Chicken Wings Recipe

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This recipe for Grandma’s Chinese Chicken Wings is from The Lawson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (see Cook's Note)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish
Directions:
Directions:
1. Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
2. Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage you to do so.

Note From Dammit Don😊
I like to buy the Chicken Wings already cooked from the Store (Publix) or a Wing Joint then add to the Sauce Pan according to the receipt. Make sure to taste the Sake several times during the cooking process in a sippy Cup to inspire the Cook’s MoJo!!!

PS. 16 Wings will not be enough for more than two people. If you cook in patches make sure the ingredients stay consistent.

 

 

 

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